Comparative assessment and optimization of Pb(II), Ni(II) and Zn(II) biosorption onto Gelidiella acerosa in single systems: equilibrium and kinetic modeling

Comparative assessment of linear least-squares, nonlinear least-squares, and Patlak graphical method for regional and local quantitative tracer kinetic modeling in cerebral dynamic18F-FDG PET

Medical Physics ◽

10.1002/mp.13366 ◽

2019 ◽

Vol 46 (3) ◽

pp. 1260-1271 ◽

Cited By ~ 2

Author(s):

Fayçal Ben Bouallègue ◽

Fabien Vauchot ◽

Denis Mariano-Goulart

Keyword(s):

Least Squares ◽

Kinetic Modeling ◽

Fdg Pet ◽

Graphical Method ◽

Nonlinear Least Squares ◽

Comparative Assessment ◽

Linear Least Squares ◽

Tracer Kinetic Modeling ◽

Tracer Kinetic

Download Full-text

Skill decay: A comparative assessment of training protocols and individual differences in the loss and reacquisition of complex skills

PsycEXTRA Dataset ◽

10.1037/e430042005-001 ◽

2002 ◽

Cited By ~ 2

Author(s):

Winfred Arthur ◽

Winston Bennett ◽

Eric A. Day ◽

Theresa L. McNelly

Keyword(s):

Individual Differences ◽

Comparative Assessment ◽

Complex Skills ◽

Training Protocols

Download Full-text

Allene oxidation in jet-stirred reactor : a kinetic modeling study

Journal de Chimie Physique ◽

10.1051/jcp/1990871159 ◽

1990 ◽

Vol 87 ◽

pp. 1159-1172 ◽

Cited By ~ 12

Author(s):

P Dagaut ◽

M Cathonnet ◽

B Aboussi ◽

JC Boettner

Keyword(s):

Kinetic Modeling ◽

Stirred Reactor ◽

Allene Oxidation ◽

Modeling Study

Download Full-text

Comparative assessment of polyphenolic content and antioxidant capacity of Arnica montana samples differentiated on organ types from wild populations in the Romanian Eastern Carpathians

Planta Medica ◽

10.1055/s-0035-1565813 ◽

2015 ◽

Vol 81 (16) ◽

Author(s):

CP Stefanache ◽

T Adriana ◽

D Doina ◽

M Anca

Keyword(s):

Antioxidant Capacity ◽

Comparative Assessment ◽

Wild Populations ◽

Arnica Montana ◽

Eastern Carpathians ◽

Polyphenolic Content

Download Full-text

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

2020 ◽

Vol 29 (12) ◽

pp. 59-63

Author(s):

O.I. Parakhina ◽

◽

M.N. Lokachuk ◽

L.I. Kuznetsova ◽

E.N. Pavlovskaya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Comparative Assessment ◽

Starter Cultures ◽

Bakery Products ◽

Gluten Free ◽

Microbial Composition ◽

Fermentative Activity ◽

Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Download Full-text